Fish Machboos

🛒 Ingredients

• Kingfish fillet 150 g · 123 kcal
• Basmati rice 100 g · 350 kcal
• Yellow onion 50 g · 20 kcal
• Fresh tomato 40 g · 7 kcal
• Garlic 5 g · 7 kcal
• Fresh ginger 5 g · 4 kcal
• Green chili 5 g · 2 kcal
• Vegetable oil 20 g · 180 kcal
• Machboos spice blend 5 g · 15 kcal
• Dried whole lime (Loomi) 3 g · 3 kcal
• Fresh coriander 5 g · 1 kcal

👨‍🍳 Instructions

1. Marinate the fish: Season fish fillets with half of the Machboos spice blend, 1g of salt, and a dash of turmeric. Let it sit for at least 15-20 minutes.
2. Fry the fish: Heat vegetable oil in a large pot or skillet and pan-fry the marinated fish fillets until golden brown and cooked through. Remove fish and set aside, reserving the oil in the pot.
3. Prepare the rice base: In the same pot with reserved oil, sauté chopped onions until softened and translucent, then add garlic, ginger, green chilies, and the remaining Machboos spice blend. Cook for a few minutes until fragrant.
4. Add liquids and simmer: Stir in chopped tomatoes, dried whole limes, and enough water to cook the rice. Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes to allow flavors to meld.
5. Cook the rice: Add the pre-soaked and drained basmati rice to the pot, ensuring the liquid just covers the rice. Bring to a gentle boil, then cover tightly and reduce heat to low.
6. Steam the Machboos: Cook for 15-20 minutes until all the liquid is absorbed and the rice is tender. Do not lift the lid during this process.
7. Assemble and serve: Gently place the fried fish fillets on top of the cooked rice, cover again, and let it steam for another 5-10 minutes off the heat. Garnish with fresh coriander before serving.